Tuesday, June 9, 2009

This dish is not at all what I normally think of when I think of tacos, there's no ground beef or sour cream, but oh, what a great change of pace.The filling was really flavorful & satisfying (and actually probably pretty good for you). The original recipe did not include bacon. It had you cook the onions in olive oil or bacon fat & we thought, well why not just include the bacon the fat came from? (Because really bacon makes everything better right?! Ok, if you are vegetarian leave the bacon out & just use some olive oil, it'll still be good.) This is also one of those dishes that comes together pretty quickly so it would be perfect for a busy day.Spinach, Bacon and Onion Tacos(adapted from Rick Bayless Mexican Everyday)

Add the bacon & olive oil to a large skillet over medium-high heat. Cook for a few minutes allowing the bacon to render some of its fat. Add the onion. Cook, stirring occasionally, until browned about 8 - 10 minutes. Stir in garlic & chili flakes & cook until just fragrant. Add the water, salt & spinach. Cover the pan & reduce the heat to medium-low. Cook until the spinach is just tender about 2 minutes. Remove lid & stir until the filling is nearly dry.

Wow, what a great idea! I lost my thoughts of traditional tacos when I was introduced to the fish taco. Ha,ha! This sounds like a wonderful substitute for the standard ground beef and sour cream. Bright and colorful too!

what unique and enticing tacos! the spinach sounds like a wonderful component, and i'm all about some onions softened in bacon fat. the cheese looks pretty stellar too. yeah, i'd say this is full of win. :)